7/28/2019 Prajitura Cu Sirop de Artar Si Zmeura de Facut Cand Se
Coace Zmeura Sau Capsunele
1/3
CHOCOLATE CAKE with Olive Oil and Maple SyrupAnd Raspberry
Coulis
1 cup whole wheat pastry flour (I used white whole wheat flour)1
cup flour (all-purpose or cake flour)
cup unsweetened cocoa powder2 tsps baking powder
1 tsp baking soda1 tsp ground cinnamon
tsp salt
1 cups pure maple syrup1 cup water
cup pure olive oil (or can be replaced with cup melted unsalted
butter)
2 tsps vanilla1 tsp cider vinegar
Preheat the oven to 350F (180C). Lightly oil a 9-inch x 2-inch
round (23-cm x 5-cm)cake tin, line the bottom with parchment paper,
lightly oil the parchment then dust the
bottom and sides of the tin with flour, shaking out the
excess.
In a large mixing bowl, sift together the flours, cocoa, baking
powder, baking soda,cinnamon and salt. Whisk to combine.
In a separate bowl or large measuring cup, combine the maple
syrup, water, olive oil,vanilla and vinegar. Whisk to combine.
Now it is simply a question of pouring the wet ingredients into
the dry and blending well
either with a whisk, a wooden spoon or a hand mixer, though I
prefer using a whisk here.The best method for doing this so you
dont end up with dry ingredients splattered all
over your countertop and so you end up with lump-free batter is
to first make a well in
the center of the dry ingredients. Pour about a quarter of the
liquid ingredients into thewell, and with small, brisk circular
movements, whisk the liquid with just enough of the
dry ingredients until you have a thick, smooth, lump-free paste
in the center. Add some
more of the liquid, pull in a bit more of the dry and briskly
whisk again until, aha! yourbatter is smooth. Continue until all
the dry ingredients have been incorporated into your
(now) lump-free batter, add any remaining liquid ingredients and
give it a go. Pour this
batter into your pans and bake until the center of your cake or
layers is just firm to thetouch, about 25 to 30 minutes, depending
upon your oven as well as how firm you would
like the center of the cake.
Remove the cake from the oven to a cooling rack and allow to
cool for about 20 minutesin the pan. Slide a knife around the edges
to loosen, the flip the cake over onto a cooling
rack, peel off the parchment paper then flip upright onto
another rack and allow to cool
completely. Transfer the cool cake to a serving platter and
prepare the Raspberry Coulis.
